Reeses Peanut Butter Cookie Cake
Serves 1610 mins prep18 mins cook
With a soft texture and a subtle sweetness from the peanut butter, this cookie cake is a great alternative to store bought. I love using a large 16" round cake pan for cookie cakes, because you can spread the dough out thin for that signature cookie cake texture.
0 servings
What you need
Instructions
0 In a large mixing bowl, cream butter (1 cup, i.e., 2 sticks), peanut butter (½ cup), granulated sugar (½ cup), and light brown sugar (1 cup). 1 Add eggs (2 large), baking soda (1 teaspoon), salt (½ teaspoon), and vanilla extract (1 ½ teaspoons) and mix until combined. 2 Slowly add in all-purpose flour (2 ¼ cups) and mix until incorporated. Stir in ¾ cup chopped Reese's Pieces and ½ cup whole Reese's Pieces. 3 Spray large circle pan well with cooking spray and evenly spread dough into pan using a spatula. (I use a large round pan to bake these in so they aren't too thick.) 4 Bake at 350℉ for 16-18 minutes. I like mine to be more chewy and less crunchy so I just watch them closely to make sure they don't get too brown. 5 Once cooled, pipe on frosting and add decorative Reese's pieces & cups to top.View original recipe